Entrées,  Recipes

Pineapple and Cardamom Chicken with Mint

This was an interesting dish. It was good, but it was very sweet. I’m not sure that the combination of flavors works so well for a main course. It wasn’t bad, but it’s definitely not something I’ll make again.

Pineapple and Cardamom Chicken with Mint

Pineapple and Cardamom Chicken with Mint
Bon Appétit May 2007

Makes 4 servings

1 teaspoon ground cardamom
¾ teaspoon salt
1 teaspoon (packed) finely grated lemon peel
4 skinless boneless chicken breast halves
4 tablespoons (1/2 stick) butter, divided
1 small onion, chopped
½ large pineapple, peeled, cored, cut into 1/2-inch cubes about 2 cups)
¾ cup low-salt chicken broth
½ cup pineapple juice
½ cup fresh mint leaves

Mix cardamom and salt in small bowl. Sprinkle seasoning mixture, lemon peel, and pepper on both sides of chicken. Melt 3 tablespoons butter in heavy large skillet over medium heat. Add onion and sauté until soft, about 4 minutes. Push onion to sides and add chicken to skillet. sauté until brown on bottom, about 5 minutes. Turn chicken, sprinkle pineapple over, and sauté until chicken is cooked through, about 5 minutes longer. Add broth and pineapple juice and bring to boil over high heat. Transfer chicken to platter. Add remaining 1 tablespoon butter to sauce and boil until thick enough to coat spoon, scraping up browned bits, about 5 minutes. Add mint leaves and toss until wilted, about 1 minute. Spoon sauce over chicken.

MacGourmet Rating: 3 Stars

8 Comments

  • Katy

    Ashely, we must be having a link problem because I check my Google reader several times a day to make sure I don’t miss anyone’s updates and I haven’t seen this until now. I see you’re now on my sidebar, so whatever happened, I hope!!, is fixed. I’ll have a quivering bottom lip if I miss something you’ve posted!!

    Anyway, your recipe…I think one tsp is a lot for this, and I’m unsure about the amount of mint. i think mint belongs in mojitos and mint juleps; I’d have to be convinced it belonged with chicken LOL I think the basic idea sounds very good, the recipe author just needed to throttle back on the spices. You’re brave to try it, and I certainly appreciate your opinion of it.

  • lorhen82

    Just looking at the ingredients, I wouldn’t have thought it would turn out too sweet. But then, I don’t know what cardamom tastes like…is it sweet?

  • Ashley

    Cardamom itself isn’t sweet, but I think most things I’ve had it in have been more dessert-y. It’s not too cheap (especially the pods) but there’s nothing else quite like it.

    Here’s what Penzey’s says about cardamom:

    Cardamom – An extremely flavorful and ancient spice native to India, cardamom’s use has spread throughout the world, with nearly every culture having its own distinctive use for the flavorful seeds. In India where both green and black cardamom are used, it is an important ingredient in meat and vegetable dishes. In parts of the Middle East the seeds are mixed with green coffee beans before brewing. In Northern Europe (especially Scandinavia) white cardamom is used to season baked goods such as Christmas stollen, cakes, cookies, muffins and buns. Green cardamom is preferred in India and the Middle East. Cardamom is a pod consisting of an outer shell with little flavor, and tiny inner seeds with intense flavor. Fancy white and green pods have no splits or cracks in the shell, so the flavor keeps well. Stored in a glass jar, cardamom pods will stay fresh indefinitely. Shelled or decorticated cardamom seeds are inexpensive and flavorful, but sometimes need to be crushed or ground before use. Ground cardamom has an intensely strong flavor and is easy to use (especially in baking, where the fine powder is desirable). Black cardamom, long a staple in African cooking, was originally used in India as a cheap substitute for green cardamom pods. Black cardamom has a unique smoky flavor and has developed its own following over the years.

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